This week I attempted a cheddar and onion sourdough loaf and critics (aka my younger sister) are saying it’s my best one yet!
I’m having a lot of fun experimenting with different things in my sourdough and if you’ve been thinking about doing the same, this is your sign to do so!
I went about things as usual except this time adding the cheese right after the bulk ferment before I put it in the fridge, as I wasn’t sure how leaving cheese out overnight on the counter would go…it worked really well!
The only trouble I ran into was my dough looking a little like a puddle after the bulk fermentation due to changing temperatures in spring…I am working on that though trying to find the right amount of time to leave my dough to bulk ferment with it being a lot warmer and more humid!
I just used a regular old orange cheddar cheese and 3 onion seasoning, from Epicure. Next time I think I might try and use real garlic and chop it up really fine to see if it makes a difference in taste! I loved how this loaf turned out and it really was DELICIOUS!
This bread has a flavourful twist on traditional sourdough, combining tangy cheese(with the already tangy sourdough) and savoury onion seasoning for a delicious AND homemade treat. It’s the perfect addition to any sourdough bakers kitchen, offering a satisfying blend of hearty ingredients that elevate your baking skills and delight your taste buds. Enjoy it fresh out of the oven (once the crust has set) with butter or with soups and salads. Happy Sourdoughing!
Have you tried any new sourdough recipes lately? I would love to hear about them! Feel free to reach out with any questions through email, social media, or leave a comment below! We would love to hear from you!
– Jess
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